Kinder Bueno White
Prefix 800 was issued by GS1 Italy. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 569 kcal | 28% |
| Fat | 35.9 g | 51% |
| of which saturates | 16.9 g | 85% |
| Carbohydrate | 52.8 g | 20% |
| of which sugars | 44.1 g | 49% |
| Fibre | 1.2 g | — |
| Protein | 8.7 g | 17% |
| Salt | 0.33 g | 5% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
White chocolate 28% (cocoa butter, sugar, skimmed MILK powder, ING concentrated BUTTER, emulsifier: lecithins (SOYA), vanillin), sugar, palm oil, WHEAT flour, skimmed MILK powder, MILK powder, HAZELNUTS (5%), whey powder (MILK), WHEAT starch, fat-reduced cocoa, sunflower oil, whey proteins (MILK), emulsifier: lecithins (SOYA), raising agents (ammonium bicarbonate, sodium bicarbonate), flavourings, salt. Total milk constituents: 21.5%.
- E322LecithinsAntioxidant · Emulsifier
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
- E503Ammonium carbonates
- E503iiAmmonium hydrogen carbonate
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Candy chocolate bars”: 6.18 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.